How to Make Lotte à l'Armoricaine: A Classic French Monkfish Dish

--- published by foodie Parmod.

Lotte à l’Armoricaine (Monkfish in Armoricaine Sauce) is a rich and flavourful French seafood dish that originates from Brittany. Known for its creamy tomato and white wine sauce, this dish highlights the firm texture of monkfish and the bold flavours of shallots, garlic, brandy, and herbs.

In this guide, you'll discover how to make Lotte à l’Armoricaine at home, step by step, using British ingredients and measurements. It’s ideal for dinner parties or a special seafood supper.

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🐟 What is Lotte à l'Armoricaine?

“Lotte” is the French name for monkfish, a meaty white fish with a texture similar to lobster. “À l’Armoricaine” refers to a Breton-style sauce made with tomatoes, garlic, shallots, white wine, brandy, and herbs.

Despite its fancy name, this dish is easy to make and full of flavour. It’s perfect for anyone looking for an authentic French monkfish recipe or seafood dish with tomato and white wine sauce.

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🧾 Ingredients (Serves 4)

600–800g monkfish fillet, cut into chunks

2 tbsp olive oil

2 shallots, finely chopped

2 garlic cloves, minced

100ml brandy (Cognac or Armagnac)

150ml dry white wine

3 tomatoes, peeled and chopped (or 200g tinned chopped tomatoes)

1 tbsp tomato purée

1 small bay leaf

1 tsp dried thyme

Salt and freshly ground black pepper, to taste

1 tbsp butter (optional, for finishing)

Fresh parsley, chopped, to garnish

> Optional: A touch of cayenne pepper or chilli flakes for heat.

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🍳 How to Make Lotte à l’Armoricaine

Step 1: Sear the Monkfish

Pat the monkfish dry with kitchen paper and season with salt and pepper. Heat 1 tbsp of olive oil in a frying pan over medium-high heat. Sear the monkfish pieces for 2–3 minutes until lightly golden. Remove and set aside.

Step 2: Prepare the Sauce Base

In the same pan, add the remaining olive oil and sauté the chopped shallots for 2 minutes. Add the garlic and cook for another minute until fragrant.

Step 3: Flambé with Brandy

Pour in the brandy and carefully light it with a long match to flambé (optional but adds depth of flavour). Allow the flames to subside before continuing. If you prefer not to flambé, simply simmer the brandy for 2–3 minutes to cook off the alcohol.

Step 4: Add Wine and Tomatoes

Add the white wine, chopped tomatoes, tomato purée, bay leaf, and thyme. Bring to a simmer and cook uncovered for 10–15 minutes, allowing the sauce to reduce and thicken.

Step 5: Return the Monkfish

Add the monkfish back into the sauce and simmer gently for another 10–12 minutes, until the fish is cooked through and tender. Avoid overcooking, as monkfish can become rubbery.

Step 6: Finish and Serve

For a richer finish, stir in a knob of butter just before serving. Sprinkle with fresh parsley and serve hot.

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🥖 What to Serve with Lotte à l’Armoricaine

This dish pairs beautifully with:

Steamed white rice

Crusty French bread

Mashed or boiled potatoes

Light green vegetables, like wilted spinach or French beans

A chilled glass of dry white wine (e.g., Sauvignon Blanc or Muscadet) complements the flavours perfectly.

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💡 Cooking Tips & Variations

Can’t find monkfish? Use another firm white fish like cod, haddock, or halibut.

Make it creamy: Add 2 tbsp of double cream at the end for a softer, luxurious finish.

Add prawns: A few large prawns or langoustines make this dish even more impressive.

Spice it up: Add a pinch of cayenne or paprika to the sauce for a subtle kick.

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❄️ Storing and Reheating

Refrigerate leftovers in an airtight container for up to 2 days.

Reheat gently on the hob—avoid boiling, as this may toughen the fish.

Not suitable for freezing due to the texture of monkfish and cream (if added).

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🇫🇷 Bring the Taste of Brittany to Your Table

Lotte à l’Armoricaine is a stunning French seafood dish that’s perfect for special occasions or romantic dinners. With its aromatic tomato and white wine sauce, it transforms humble ingredients into something truly memorable.

Now that you know how to cook Lotte à l’Armoricaine, you can impress your guests—or simply treat yourself—to an elegant, homemade taste of France.

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--- write ✍️ by foodie Parmod.